EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES

EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES

Wine’s quality is influenced both by the grape characteristics and winemaking protocols. Awareness of the significant role of enzymes preparations in beverages technologies contributes to the optimization of the manufacturing process, for improving the chemical composition of the resulting wine and...

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Bibliographic Details
Main Authors: Elena Cristina SCUTARAȘU, Valeriu V. COTEA, Camelia Elena LUCHIAN, Lucia Carmen TRINCĂ, Andrei SCUTARAȘU
Format: Article
Language:English
Published: "Ion Ionescu de la Brad" Iasi University of Life Sciences 2022-06-01
Series:Journal of Applied Life Sciences and Environment
Subjects:
enzymes
wine
phenolic compounds
pectinases
β-glycosides
Online Access:https://jurnalalse.com/wp-content/uploads/ALSE4-21-05.pdf
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